19 FRENCH CHICKEN MEAL RECIPES IDEAS TO MAKE STEP BY STEP INSTRUCTIONS

Recipe by : chef ssentongo

From : Easy Recipes

Here are 19 authentic French chicken recipes with detailed step-by-step instructions, covering classics, regional specialties, and modern bistro favorites:

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1. Coq au Vin (Classic Wine-Braised Chicken)

Ingredients: Chicken pieces, bacon, mushrooms, pearl onions, red wine, brandy, garlic, thyme, bay leaf.
Steps:

1. Brown bacon; remove. Sear chicken in bacon fat.
2. Sauté mushrooms/onions; remove.
3. Deglaze pan with brandy & 2 cups red wine.
4. Return chicken/bacon; add garlic/thyme/bay. Simmer 1.5 hours.
5. Add mushrooms/onions; cook 15 mins. Thicken sauce with beurre manié (butter + flour).

2. Poulet Rôti (French Roast Chicken)

Ingredients: Whole chicken, butter, garlic, thyme, rosemary, lemon.
Steps:

1. Pat chicken dry. Rub with butter, salt, pepper.
2. Stuff cavity with halved lemon, garlic cloves, herbs.
3. Truss legs. Roast at 425°F (220°C) for 50-60 mins.
4. Rest 15 mins before carving. Pro Tip: Baste with pan juices.

3. Poulet à la Moutarde (Creamy Mustard Chicken)

Ingredients: Chicken thighs, Dijon mustard, crème fraîche, white wine, shallots.
Steps:

1. Sear chicken; set aside.
2. Sauté shallots. Deglaze with ½ cup white wine.
3. Whisk in 3 tbsp Dijon mustard and 1 cup crème fraîche.
4. Return chicken; simmer 20 mins. Garnish with tarragon.

4. Chicken Fricassée (White Wine Stew)

Ingredients: Chicken, mushrooms, pearl onions, chicken stock, white wine, cream, egg yolks.
Steps:

1. Brown chicken; set aside. Sauté mushrooms/onions.
2. Deglaze with 1 cup white wine; reduce by half.
3. Add 1 cup stock; return chicken. Simmer 25 mins.
4. Whisk 2 egg yolks + ½ cup cream; temper into sauce. Do not boil.

5. Poulet Basquaise (Basque-Style Chicken)

Ingredients: Chicken, bell peppers, tomatoes, Espelette pepper, Bayonne ham.
Steps:

1. Sear chicken; set aside.
2. Sauté onions, ham, sliced peppers.
3. Add 2 cups tomatoes, 1 tsp Espelette pepper.
4. Return chicken; simmer 30 mins. Serve with rice.

6. Chicken Cordon Bleu

Ingredients: Chicken breasts, ham, Gruyère cheese, breadcrumbs.
Steps:

1. Butterfly breasts; pound thin.
2. Layer ham + cheese inside; roll tightly.
3. Dredge in flour, egg wash, then breadcrumbs.
4. Pan-fry until golden; finish in 375°F (190°C) oven for 15 mins.

7. Poulet à l’Estragon (Tarragon Chicken)

Ingredients: Chicken, fresh tarragon, white wine, cream, shallots.
Steps:

1. Sear chicken; set aside.
2. Sauté shallots; deglaze with ¾ cup white wine.
3. Stir in 1 cup cream + 3 tbsp chopped tarragon.
4. Return chicken; simmer 20 mins. Top with fresh tarragon.

8. Chicken Provençal

Ingredients: Chicken, olives, tomatoes, garlic, herbes de Provence.
Steps:

1. Brown chicken in olive oil; set aside.
2. Sauté garlic; add 2 cups tomatoes, ½ cup olives, 1 tbsp herbes.
3. Return chicken; bake at 375°F (190°C) for 40 mins.

9. Poulet au Vinaigre (Chicken in Vinegar Sauce)

Ingredients: Chicken, shallots, red wine vinegar, crème fraîche, tomato paste.
Steps:

1. Sear chicken; set aside.
2. Sauté shallots; add ½ cup vinegar, 1 tbsp tomato paste.
3. Simmer 5 mins; whisk in ⅓ cup crème fraîche.
4. Return chicken; cook 15 mins.

10. Galantine de Poulet (Deboned Stuffed Chicken)

Ingredients: Whole chicken, ground pork, pistachios, cognac.
Steps:

1. Debone chicken (keep skin intact).
2. Mix pork, ¼ cup pistachios, 2 tbsp cognac, S&P.
3. Spread stuffing over chicken; roll and tie.
4. Poach in stock 1.5 hours. Chill; slice cold.

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Quick & Modern Recipes:

11. Salad Lyonnaise with Chicken: Top frisée salad with lardons, poached eggs, and sliced leftover Poulet Rôti. Drizzle with Dijon vinaigrette.
12. Chicken & Camembert Galette: Fill buckwheat crepes with sautéed chicken, caramelized apples, and melted Camembert.
13. Chicken Grand-Mère: Sear chicken; cook with potatoes, mushrooms, bacon, and onions in white wine.
14. Chicken Diable: Pan-sear chicken; glaze with Dijon, vinegar, and cayenne.
15. Croque Monsieur with Chicken: Layer ham, chicken, and Gruyère on sourdough; broil with béchamel.

Regional Specialties:

16. Poulet Vallée d’Auge (Normandy): Sauté chicken with apples; deglaze with Calvados brandy and cream.
17. Poulet au Riesling (Alsace): Braise chicken in Riesling wine with morels and onions.
18. Chicken Bouillabaisse: Simmer chicken in saffron-tomato broth with fennel; serve with rouille.
19. Chicken Veronique: Sauté chicken with grapes in a white wine–cream sauce.

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Essential French Techniques:

• Deglazing: Add wine/stock to pan after searing to lift browned bits.
• Braising: Low-and-slow cooking in liquid (Coq au Vin).
• En Papillote: Bake chicken in parchment with herbs & veggies.
• Flambé: Ignite brandy for depth (Coq au Vin).

Pairings:

• Red wines: Burgundy (Pinot Noir) for Coq au Vin.
• White wines: Chablis for Poulet à la Moutarde.
• Sides: Gratin dauphinois, haricots verts, baguette.

Enjoy your journey through French cuisine! 🍗🇫🇷

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